Kiwi Shortbread Pie with Creamy Filling

Bright, colorful, juicy, easy to prepare, delicious! Kiwi shortbread pie in the oven with a delicate sour cream filling is an excellent option for ending a holiday or tea party with the family. Kiwi slices give baked goods an unusual taste and spectacular appearance!
cook time: 1h 20 min
Lucas Halstead
Kiwi Shortbread Pie with Creamy Filling

Nutrition Facts (per serving)

266
Calories
12g
Fat
31g
Carbs
5g
Protein

Ingredients (6 portions)

Dough:

Sugar 60 g
Wheat flour 220 g
Butter 100 g
Eggs 1 pc

Filling:

Kiwi 4 pc

Fill:

Sugar 120 g
Eggs 2 pc
Sour cream 100 g
Cream 100 ml

Recipe instructions

Step 1

Step 1
How to make a bright kiwi pie? To begin, prepare all the necessary ingredients according to the list. Start cooking with the dough. Take the highest grade flour.

Step 2

Step 2
In a blender bowl, combine flour, diced butter and sugar. Grind everything into crumbs. You can grind the dough into crumbs with your hands, but I have been using a blender for this purpose for a long time — it’s much faster.

Step 3

Step 3
Pour the resulting crumbs into a bowl, add the egg.

Step 4

Step 4
Quickly knead a homogeneous shortbread dough. As soon as the dough begins to form a lump and pulls away from the sides of the bowl and your hands, it is ready.

Step 5

Step 5
Spread the dough over the bottom and sides of a parchment-lined baking dish (Ø 22-26 cm). A springform pan or tart pan with fluted edges will work. Place the pan with the dough in the freezer for 10 minutes.

Step 6

Step 6
Place parchment paper on the dough, pour a weight on top (I used dry beans). Place the pan in an oven preheated to 180°C for 15 minutes.

Step 7

Step 7
Meanwhile, prepare the filling. Take strong kiwis. Soft fruits do not hold their shape well and may spread during slicing or baking.

Step 8

Step 8
Peel the kiwi and cut into thin slices.

Step 9

Step 9
Now prepare the fill. Large, selected eggs are needed. If the eggs are small, take 3 pieces.

Step 10

Step 10
Using a mixer, beat the eggs with sugar into a fluffy foam.

Step 11

Step 11
Add sour cream and mix the mixture with a whisk or spatula.

Step 12

Step 12
Separately, whip the cold cream into a stable foam.

Step 13

Step 13
Gently fold the whipped cream into the egg-sour cream mixture.

Step 14

Step 14
The mass should be airy, fluffy and homogeneous.

Step 15

Step 15
Place half of the kiwi in a single layer on the lightly baked crust.

Step 16

Step 16
Pour the creamy egg mixture on top. Return the pie to the oven for another 25-30 minutes. If you see that the surface of the pie has begun to brown heavily on any side, cover the pan with a double sheet of parchment or foil.

Step 17

Step 17
Remove the pie from the oven and let rest for a couple of minutes. The surface should grip well and support the weight of the kiwi. Place the remaining kiwi slices on the set surface. Bake the pie for about 10 minutes more at 160°C.

Step 18

Step 18
Cool the finished pie, carefully transfer to a plate and serve. Bon appetit!

Additional rubrics

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